Chef George Hirsch, celebrity chef and host of George Hirsch Living it UP! which airs on PBS stations around the country drops by to prepare two Easter dishes live on FOX & Friends on Sunday, March 31.
Berries in Champagne Sauce over Smoked Turkey
½ cup orange juice
1 Tbsp. granulated sugar
1 Tbsp. balsamic vinegar
1 cup whole berries (strawberries, blueberries, raspberries)
1 cup champagne
In a small saucepan, combine the orange juice, granulated sugar, and vinegar. Bring the mixture to a boil, lower the heat, and simmer 2 minutes or until it becomes a syrup. Remove the saucepan from the heat and add the berries, and champagne. Serve warm.
Grilling a Whole Turkey
1 14lb. Turkey, (approx weight)
Turkey Dry Rub mixture (below)
one head of garlic *see below, chopped
Preheat 1 side of grill to medium temperature.
After properly cleaning & rinsing the turkey, season the turkey by placing one head of chopped garlic in the cavity. Then truss or tie back the wings and legs. Drizzle with olive oil and pat the entire outside skin liberally with Turkey Dry Rub mixture.
In the grill, place the turkey directly on the side that is not on (indirect heat) and lower the cover. After the turkey has slightly browned, around 30-45 minutes, cover loosely with foil to keep it moist. Allow 10-15 minutes more per pound cooking time. Turn the turkey around every 30 minutes while it is roasting. Foil may be removed during the last 15-20 minutes to crisp the outside of the bird.
To check if the turkey is done, the internal temperature should read 160 degrees using an instant read thermometer or the juices should run clear when you pierce the joint between the thigh and the breast.
Turkey Dry Rub
In a bowl, combine:
2 Tbsp. garlic powder
4 Tbsp. paprika
2 Tbsp. dried thyme
2 Tbsp. rosemary
2 Tbsp. dried ground sage
2 tsp. dry mustard
1 tsp. nutmeg
1 tsp. cayenne
2 tsp. fresh ground black pepper
Candied Mango Glazed Ham
½ cup crushed pecans
½ cup brown sugar
1 cup corn syrup
1 cup orange juice
8 cloves caramelized garlic* see below
1 tsp. cinnamon
1 tsp. cumin
1 tbsp. margarine
In a small saucepan, combine all the ingredients and simmer for 5 minutes. Brush the glaze on the ham during the last 10 minutes of cooking.
6 heads fresh garlic
2 Tbsp. olive oil
One 12 inch square aluminum foil
Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325 degree oven or on a very low temperature grill, uncovered, until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.
Copyright © 2002 George Hirsch Living it UP!